BRIAN RAMIREZ

Maintain the operations of the front desk and ensure all employees are performing their duties. Maintain inventory and ordering, Scheduling and budgeting.

• Streamlined front office operations to enhance guest experience and operational efficiency.
• Managed scheduling and staffing to ensure optimal coverage during peak hours.
• Developed training programs for front office staff, improving service quality and team performance.
• Oversaw daily financial transactions, maintaining accuracy in cash handling and reporting procedures.
• Implemented customer feedback systems to identify areas for service improvement and guest satisfaction.
• Led regular team meetings to communicate updates, set goals, and motivate staff performance improvements.
• Analyzed front office processes, identifying opportunities for cost reduction and workflow enhancement.
• Developed effective communication channels within the team to improve decision-making process and problem-solving abilities.
• Collaborated with housekeeping and maintenance departments to ensure timely room availability and optimal guest experience.

• Prepared high-quality dishes in accordance with Panda Express recipes and standards.
• Operated kitchen equipment efficiently to ensure consistent food quality and safety compliance.
• Collaborated with team members to maintain a clean and organized kitchen environment.
• Trained new staff on food preparation techniques and safety protocols to enhance team efficiency.
• Monitored inventory levels to minimize waste and ensure timely replenishment of ingredients.
• Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
• Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
• Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
• Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
• Trained new kitchen staff, ensuring they met restaurant's high standards.
• Managed opening and closing shift kitchen tasks.

• Open and close restaurant train employees. Stock and serve multiple stations. Prep serving portions and maintain and clean work environment

• Responsible for open restaurants, set up multiple stations. Train and cross train employees. Take inventory, create specials maintain a clean work environment and set up schedules

Kept track of trucks coming in and out of warehouse, Instruct team to unload and load trucks, wire inventory and load times into system and apply bill and landing.

• Monitored real-time conditions and adjusted plans to address emerging issues effectively.
• Fostered teamwork among staff to enhance collaboration and operational efficiency.
• Managed high-stress situations effectively by using de-escalation tactics before resorting to force, reducing the risk of injury or escalation.
• Trained new recruits on department policies and procedures, contributing to their professional development as Marshal officers.

• Responsible for set up for opening and closing of sushi, hot, and salad stations, as well as to goes. I cross train other employees, work each section of the restaurant, inventory, ordering cut variety of fish.

• Responsible for opening salad station, preparing and serving salads, sandwiches, pizzas and weekly specs, as well as any prep.

• Responsible for ordering, inventory, raw bar, sauté, pantry, grill, deep fry and cross training

• Responsible for brunch, prep, portioning, and grill.

• Responsible for smoking meats for the whole restaurant as well prepping, portioning, inventory, catering, take out, apps, flat top, grill, hot and cold sides

• Responsible for pizza, grill, pantry, flat top, deep fry, bakery, sauté